One of the joys of hanging around @NatGeo is that you can ask a question like — Are you raising any food yourself in this tough time? — and get answers from all over the world. Here are a few. (Thread)

From Lebanon, where Maria Kayad writes that #COVID19 is coupled with an acute economic crisis, "I started planting tomatoes, Lebanese cucumber, zucchini, bell pepper, and different types of herbs (mint, basil, thyme, lettuce, spinach, etc.)"

From @NatGeo reader Brent Goddard: "We are growing lettuce in our basement in 5 gallon buckets. Using shop lights with some red and blue LEDs added. Just put 4.5 gallons of water in with nutrients and let them grow! We plant a new bucket each week so we have a constant supply."

Reader Laura Paden: "A simple avocado pit, lightly pierced by a toothpick from each side, suspended halfway into water in a clear jar, lets watching the growth of a plant from the tip of the roots to the leafy green plant possible. ...Windowsills are a good place for ‘planting’"

From @NatGeo Joanne Cocivera on growing her own food: "I have started Romaine and Boston lettuce from the end of heads of lettuce. I rooted stems of Basil from grocery store Basil! I did not get a lot of lettuce, but it was enough for a sandwich."

From reader Laura Florence, with seedlings: We've "put romaine lettuce stubs in water as well as leeks and moved them out to the garden...Onions and potatoes that have sprouted in the cupboard have also been planted and later harvested. But our favorite surprise is an apple tree"

"I'm growing sprouts," writes @NatGeo reader Trish May, who sent along this photograph. "They are nutritious in smoothies. Eaten in salads ... I will grow celery next."

. @NatGeo reader Kia Benjamin, writing from the UK, is growing Pak Choi and lettuce. "Works just like celery," writes Kia, who sent along this image: